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ABOUT: The Inn


The rumors of what was once where the Inn now stands abound. Aimee Semple McPherson's private retreat.  Topanga's First Church. A sacred Chumash Indian meeting place at the intersection of two creeks. Now: your secret getaway.

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ABOUT: The Inn


The rumors of what was once where the Inn now stands abound. Aimee Semple McPherson's private retreat.  Topanga's First Church. A sacred Chumash Indian meeting place at the intersection of two creeks. Now: your secret getaway.

 

Some people say...

... it’s L.A.’s most romantic restaurant. You may become engaged, even married here -- and celebrate your 50th.... Forewarned is forearmed and you are now on your own recognizance.. But first a bit of history...

   Originally, the Inn’s location was rumored to have first been a meeting place of the Chumash Indians at the sacred intersection of 2 creeks. Then it may have been Aimee Semple McPherson’s private retreat in the 1930's, later becoming the site for Topanga’s first church. Afterwards, it became a feed store, then a gas station/garage and auto junk yard, an eyesore on Topanga’s crossroads of an eclectic culture of artists, musicians and hippies, counter culture lifestyle seekers, along with families just wanting to live having the energy of nature around their family.

    In 1973 the property was discovered by the present owners and restored to its natural beauty. Over the passing years, the Inn became a place to retreat and a must go destination restaurant. From the beginning, the Inn believed in giving guests the purest of Nature’s foods, energized as a gift from the sun with a dash of esoteric food knowledge and ancient mystery school wisdom tossed in for your seasoning and pleasure. Food might just raise the body’s light vibration and the extra work does cost more, but in the long run, this way of living and eating may prove less expensive in time, energy and health lost. Your body elemental will jump for joy when dining here as you celebrate your step on the restorative path of healthful dining.

 
 
 

 

    Most foods and grains are seasonal organic or come from known local farms, some of whom are part of the farmer’s market on Fridays in our lower parking lot. Foods are prepared using the healthy oils: olive, nut, palm, coconut and in some dishes finished with just a bit of butter. Our meats and fishes are slow cooked in water temperatures than do not exceed 180 degrees thus saving the body the oxidative fallout from searing in hot oils or cooking at high temperatures. Our water is first treated by reverse osmosis to remove fluoride and other chemicals; then alkalinized for your healing. We are continuing our research to bring to you produce from farms not using GMO seeds or sprays and finding GMO free products.

   Our chicken and beef are raised naturally and grass fed. Our fish wild or line-caught. Sauces are made with minimal use of dairy products. We prepare most all foods on premises with no food colorings, preservatives, refined sugars, flours, or chemicals. Most of our breads and all of our desserts are baked in house. Besides a diverse wine list we offer a large selection of organic and Biodynamic wines and offer a unique beverage in the form of a fermented elixir called Jun.

   The food is prepared with the greatest of care and creativity and charged with the vibration of the violet flame of the Seventh Ray for perhaps your personal transportation to a higher plane. To know more do visit our bookstore, The Spiral Staircase, located at the top of the stairs. Dining creekside at the Inn with the cradle of the Santa Monica mountains, next to Topanga Creek, is an enchanting experience. Please dine unhurried and partake of the angelic vibrations, to experience a timelessness of what can become the coming culture of this new golden age.

 
 

The Founders


The Founders


DR. RALPH & LUCILE YANEY

Dr. Ralph & Lucile Yaney started the Inn of the Seventh Ray in the early 1970’s with the mission of offering to their guests the benefits of cooking without chemicals or artificial additives.  What started as an extension of their personal lifestyle blossomed into a destination restaurant for diners seeking an alternative to frozen, overly-processed food.  

Before the Inn’s inception both Lucy and Dr. Ralph had their psychotherapy offices in Beverly Hills while living in the hills of Topanga Canyon near the Inn.

The Inn of the Seventh Ray also does traditional weddings and events and for many years was the only Los Angeles wedding venue to offer vegetarian and vegan weddings with the option of gluten-free wedding cakes, and serving organic or biodynamic wines.  

Over the years the use of organic ingredients has grown dramatically.  Organic food has gone mainstream and available in most supermarkets.  Where 20 years ago it was hard to source naturally raised meats and fish we now have numerous wonderful options.  The same has happened with wine.  Now a multitude of truly superior organic wine is available.  With the support of our executive chef, sommelier, local organic farms and food purveyors we will continue our original goal of showcasing products and ingredients that are produced with a minimum of additives or genetic modifications.

The Chefs


The Chefs


CHEF / PARtNER BRAD MILLER

Brad’s love for cooking was instilled in him from a young age. Growing up in a suburb of Chicago, Brad spent much of his childhood cooking alongside his grandmother and lending a hand in his father’s butcher shop.

Deciding to transform this passion into his career, Miller enrolled in Scottsdale Culinary Institute’s Cordon Bleu program. Upon graduating, he worked for Arizona’s 5-Star Latilla at the Boulders and 4-Star Wright’s at the Arizona Biltmore, to name a few, before heading to Los Angeles’ Michelin-starred Patina. From there, he went on to become Executive Chef of L.A’s most romantic restaurant, Inn of the Seventh Ray. There he received praise from many outlets, including The Los Angeles Times’ top food critic S. Irene Virbila.

Brad is currently the Chef and Partner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for Five Star Senior Living, one of the country’s most prestigious retirement companies. Brad is a much sought-after television personality, appearing on such channels as VH1, NBC, FOX, Food Network, Cooking Channel, PBS, Tasted Channel and Hallmark Channel.

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EXECUTIVE CHEF GABRIEL HATTON

 

Chef Gabriel started his culinary career at the age of 21 by attending the San Diego Culinary Institute. He has held positions at Restaurants all over Los Angeles including sous chef positions at Toast Bar & Restaurant and Pinot Bistro. He served as the Chef D’Cuisine for The Inn of the Seventh Ray for three years.

After opening Ashland Hill and Ox & Son, two popular restaurants in Santa Monica under Chef Brad Miller, Gabriel has happily returned to the Inn as Executive Chef.

The Sommelier


The Sommelier


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STEPHEN JORDAN

Stephen has over twenty years experience in New York's and California's food and wine industry. Early in his career, he was the executive chef at Shenoa Retreat Center in Anderson Valley where he worked with an abundant harvest of fresh organic vegetables and herbs straight from the garden. The extraordinary variety expanded his palate and furthered his passion for food and wine. This experience of farm-to-table dining was foundational and still influences his choices and passions today.

He is excited about finding new varietals and experiencing the terroir through the grape. He loves making unique grape varietals and natural wines accessible through creative pairings with food. Stephen is continuing his studies for the Advanced level with the Court of Master Sommeliers. 

View our latest wine list here.